Choux

Vegetables take the lead

Vegetables are at the heart of Choux, and the commitment is impressive. Meat and fish have been phased out, with shellfish appearing only occasionally, while dairy is replaced whenever possible. Main courses are vegetarian for most of the year, without ever feeling like a compromise. Locally made ceramics tie design to place, and a four-day workweek supports the team. As this chapter comes to a close, Choux is preparing for a major renovation, carrying its vegetable-led philosophy confidently into the future.